Total Time: Allow 1 hour

Prep time: 20 mins. Cook time: 25 mins.

PODD Setup: Direct

Direct cooking. Temp: 180°C. Dome closed.

Ingredients (Serves 4)

For the best results you should always use the best quality produce you can find. Supermarket is fine, but head to your local butcher, fishmonger or grocer to source the best, freshest local produce. We always recommend shopping locally and sustainably because in using your PODD Kamado barbecue, what you get out depends on what you put in.

The Fish

To serve 4 plan about 150g of fish per person, so for this recipe we are using a 600g side of salmon.

The Marinade

  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper

The Cooking Bed

  • 1 cedar plank
  • 1 small handful of fresh thyme


  • Set up your PODD for direct cooking with a target temperature of 180°C. TIP: soak your cedar plank in water for at least 10 minutes before cooking, remove and pat dry. Optionally you can add to a direct heat on your PODD Kamado grill for 1 minute each side to dry before cooking.
  • Coat the side of salmon in the olive oil on both sides, starting with the skin side.
  • Lay the thyme on the cedar plank and put the salmon on top of it all.
  • Brush the salmon first with the honey, then with the mustard and season well with the salt and pepper.
  • Place the salmon plank in the PODD Kamado grill and leave for 25 mins to cook through.
  • Serve with some delicious sides and enjoy.